Milagu Rasam / Pepper Rasam (Recipe from BBC Goodfood India magazine, August 2013 !!
2 teaspoon oil
1 teaspoon mustard seeds
2 teaspoon jeera powder (cumin seed powder)
1/2 teaspoon turmeric powder
¼ teaspoon hing (asafoetida)
6 curry leaves
1 cup (200 ml / 8 oz) tamarind juice (Tamarind extract from a lemon sized tamarind)
1 ¼ cup (225 ml) water
½ teaspoon salt (or to taste)
1 tablespoon rasam powder
Soak tamarind in 1 ½ cup of water for half an hour and extract 1 cup tamarind juice (strain it through a fine sieve).
Heat oil in a pan on a medium heat. Add mustard seeds. When they crackle, reduce the heat to low and add turmeric powder, cumin seed powder, hing and curry leaves. Stir well on a very low heat for 2 minutes.
Add tamarind juice, 1 ¼ cup water and adjust salt to taste. Cover and boil on a medium heat for 5 minutes.
Now add 1 tablespoon (or to taste) rasam powder and boil again for another 5 – 7 minutes. Switch off the heat. Strain this rasam through a fine iron sieve. Serve with rice. This masala filled, fiery rasam is certain to rid you of those bad colds. Drinking it plain is a heady experience, though not for the faint of heart.